Apricot Preserves

Directions

1. 1
   Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
2. 2
   Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
3. 3
   Season them with a pinch of salt and a squeeze of lemon.
4. 4
   Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
5. 5
   Do one of two things, puree the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
6. 6
   In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
7. 7
   Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
8. 8
   Bottle and process for 7 minutes.
9. 9
   Enjoy.